BEST BUTTERSCOTCH PIE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BUTTERSCOTCH PIE I RECIPE | ALLRECIPES



Butterscotch Pie I Recipe | Allrecipes image

A sweet, creamy pie, it is great with coffee.

Provided by Debbie Rowe

Categories     Desserts    Pies    Custard and Cream Pies    Meringue Pie Recipes

Yield 1 9-inch pie

Number Of Ingredients 12

1?½ cups packed brown sugar
4 tablespoons cornstarch
3 tablespoons all-purpose flour
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
3 egg whites
½ teaspoon cream of tartar
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
  • In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
  • Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

Nutrition Facts : Calories 434.9 calories, CarbohydrateContent 73 g, CholesterolContent 89.3 mg, FatContent 13.5 g, FiberContent 0.5 g, ProteinContent 6.2 g, SaturatedFatContent 5.1 g, SodiumContent 203.4 mg, SugarContent 55.7 g

JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE RECIPE ...



Jolean's Butterscotch Pie, Pennsylvania Dutch Style Recipe ... image

This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM!

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour (fresh)
2 cups whole milk
3 large egg yolks, separate eggs (reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared (baked and cooled)
3 large egg whites (reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Steps:

  • Preheat oven to 350°.
  • Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
  • Beat egg yolks.
  • In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
  • Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
  • Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
  • Top pie with meringue (recipe to follow).
  • After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
  • MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
  • With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
  • Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

Nutrition Facts : Calories 514.4, FatContent 22.6, SaturatedFatContent 9.7, CholesterolContent 120.7, SodiumContent 326.3, CarbohydrateContent 70.7, FiberContent 1.2, SugarContent 52.6, ProteinContent 8.2

More about "best butterscotch pie recipe recipes"

BUTTERSCOTCH PIE I RECIPE | ALLRECIPES
A sweet, creamy pie, it is great with coffee.
From allrecipes.com
Reviews 4.2
Category Desserts, Pies, Custard and Cream Pies, Meringue Pie Recipes
Calories 434.9 calories per serving
  • Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.
See details


BEST BUTTERSCOTCH PIE | THE ENGLISH KITCHEN
This is probably the best from-scratch butterscotch pie you will ever make. I stake my reputation on it. You will need a double boiler, or a bowl set in a saucepan over simmering water to make the filling.
From theenglishkitchen.co
Total Time 45 minutes
  • Allow the pie to cool completely before serving.  Store any leftovers in the refrigerator.
See details


BEST BUTTERSCOTCH PIE RECIPE-HOW TO MAKE BUTTERSCOTCH PIE ...
Upgrade your Christmas dinner with this silky Butterscotch Pie recipe.
From delish.com
Total Time 7 hours
Category Christmas, Thanksgiving, dessert
Cuisine American
  • Make the crust: In a large bowl, whisk together flour, baking powder, and salt. Gradually work shortening into flour with pastry cutter, 2 to 3 minutes, or until it resembles a coarse meal. Add white vinegar and 4 tablespoons ice water and toss mixture together gently. Continue adding ice water one tablespoon at a time until dough begins to come together and all the flour is moist. (You may need to add more than called for.) Wrap dough in plastic wrap, and press down to slightly flatten ball of dough for easier rolling later. Refrigerate if using within 24 hours; otherwise, freeze. When ready to use dough, remove from refrigerator or freezer and thaw, 15 to 30 minutes. Make the filling: In a large saucepan, combine sugar, water, and salt. Cook over medium heat for about 10 minutes, or until sugar is boiling and has turned into a deep caramel color. (The color will be dark from the start, so look for a bit of thickness and a caramel scent, but be careful not to burn.) Slowly add milk and heavy cream and bring to a low boil over medium-low heat. (Mixture may bubble and sizzle and caramel will seize, but it will smooth out as you whisk.) In a separate bowl, whisk together cornstarch and egg yolks. Slowly drizzle in about 1 cup hot caramel, whisking constantly to temper eggs. Whisk egg yolk mixture back into caramel and bring to a rolling boil. Boil until very thick, whisking constantly, 2 to 3 minutes. Remove from heat and whisk in butter and vanilla. Strain mixture through a fine mesh strainer to remove any lumps, then pour mixture into pre-baked pie crust. Press plastic wrap directly on top of pie to prevent skin from forming and refrigerate until firm, 6 hours, or up to overnight. Make the whipped cream: When ready to serve, add heavy cream and powdered sugar to bowl of electric mixer fitted with whisk attachment and whip until stiff peaks form. Spread on top of butterscotch filling. Make the butterscotch sauce: In medium heavy-bottomed saucepan over medium heat, melt butter. Add sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook, whisking occasionally, 5 minutes. Remove from heat and stir in vanilla. Drizzle over whipped cream. Once cool, store sauce in sealed jar or airtight container in fridge for up to two weeks.
See details


BUTTERSCOTCH PIE RECIPE - COUNTRY LIVING
The Farm Chicks offer their treasured butterscotch pie recipes for you to try.
From countryliving.com
Total Time 1 hours 20 minutes
Category vegetarian, Barbeque, birthday, dinner party, Father's Day, feed a crowd, Thanksgiving, Valentine's Day, baking, dessert, snack
Cuisine American, Southern
Calories 629 calories per serving
  • Make the filling. Melt the butter in a medium saucepan over medium heat until it begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine the cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each of heavy cream and milk until smooth and pour into the butter mixture. Whisk continuously, over medium heat until the mixture comes to a boil and thickens — about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking the egg yolks. Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove from heat, strain through a fine sieve, and stir in the vanilla. Pour into the Baked Pie Shell, and chill until set. Make the cream topping. Beat the remaining cup of heavy cream with the honey and confectioners' sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.
See details


BUTTERSCOTCH SILK PIE RECIPE - BETTYCROCKER.COM
If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us—though there’s no reason you couldn’t substitute your own scratch crust, if you wish. So don’t pass on this recipe because of its impressive look, it’s nothing you can’t handle, and we think you’ll find it pretty rewarding—especially once you bite into it.
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 40 minutes
Calories 380 per serving
  • Cut into wedges to serve. Store loosely covered in refrigerator.
See details


BUTTERSCOTCH PIE 2 | JUST A PINCH RECIPES
My husband loves this pie. It's one of his favorites. Hope you like it.
From justapinch.com
Reviews 5
Category Pies
  • Meringue 1 tbs. corn starch 2 tbs. sugar 1/2 cup water Cook until clear, stirring constantly, set aside. 3 egg whites pinch salt 6 tbs. sugar Add salt to egg whites, beat until peaks form. Add cornstarch mixture. Beat until creamy. Add 6 tbs. sugar gradually, beating until creamy. Cover pie, Bake 325 until brown. (Will take a while at this temperature)
See details


BUTTERSCOTCH PIE RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
See details


GRANDMA'S BUTTERSCOTCH PIE RECIPE | ALLRECIPES
Mar 22, 1998 · Directions Step 1 In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture... Step 2 Whisk in egg yolks; continue to cook and stir until filling is thickened. Step 3 While pudding mixture is cooking, preheat the oven to 400 degrees F (200 ...
From allrecipes.com
See details


BUTTERSCOTCH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Directions On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a... In a saucepan, melt butter. Remove from the heat; add ...
From tasteofhome.com
See details


BUTTERSCOTCH PIE | PAULA DEEN
Ingredients. 1 1/2 cups brown sugar. 1/2 cup all purpose flour. 1 tablespoon cornstarch. 1/2 teaspoon salt. 4 cups milk. 2 lightly beaten egg yolks. 2 tablespoons butter. 2 teaspoons vanilla extract. 1 (9 inch) pre-baked pie shell. 1/4 cup plus more for topping butterscotch morsels.
From pauladeen.com
See details


BEST EVER BUTTERSCOTCH PIE - RECIPE | COOKS.COM
May 09, 2016 · 1 pie crust, baked. Place brown sugar, cream and butter in a skillet or heavy pot and brown lightly. Mix together egg yolks, flour and milk; beat well. Add to sugar mixture; cook until thick, stirring constantly over medium heat. Add vanilla.
From cooks.com
See details


PIONEER WOMAN BUTTERSCOTCH PIE - CHEFS & RECIPES
Make the Filling: Whisk the egg yolks in a large bowl until smooth. Make the caramel/butterscotch mixture by stirring together the sugar and 1/4 cup water in a small heavy saucepan. The sugar will look moist. Over medium heat, bring to a boil and cook, stirring occasionally, until the mixture turns golden.
From chefsandrecipes.com
See details


CREAMY BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
2 tablespoons margarine or butter. Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly because this will burn easily.
From thesouthernladycooks.com
See details


BUTTERSCOTCH PIE | BERLY'S KITCHEN
Nov 27, 2021 · Once thickened, remove from heat. Whisk the milk into the sugar mixture. Reserve 2 tablespoons of milk for later in the recipe. In a medium mixing bowl, whisk together the cornstarch, egg yolks, salt and remaining 2 tablespoons of milk until smooth. While whisking, slowly drizzle the egg mixture into the sugar mixture.
From berlyskitchen.com
See details


BUTTERSCOTCH PECAN PERFECTION PIE | VERY BEST BAKING
Pour pecan mixture into pie shell. Step 4. Bake for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time. Step 5. Line baking sheet with wax paper. Step 6.
From verybestbaking.com
See details


10 BEST BUTTERSCOTCH DESSERTS - INSANELY GOOD
Jun 24, 2021 · 4. No-Bake Butterscotch Pie. No-bake pies are perfect for summer days when you don’t want the oven on or during the holidays when oven space is a hot commodity! If you’re feeding a crowd, this pie will be a lifesaver. You’ll save so much time using store-bought graham cracker crust, butterscotch instant pudding, and plenty of Cool Whip.
From insanelygoodrecipes.com
See details


BUTTERSCOTCH CINNAMON PIE - SAVOR THE BEST
Nov 25, 2021 · Preheat the oven to 350°F. Spray a large piece of foil with oil and line the pastry, oil side down, fitting it to the frozen pastry while tenting over the rim. Fill with pie weights or dry beans. Bake for 30 minutes. Transfer from the oven and carefully lift out the pie weights with the foil.
From savorthebest.com
See details


THE BEST BUTTERSCOTCH PUDDING IS ... - THE NEW YORK TIMES
Jan 15, 2021 · The Best Butterscotch Pudding Is Homemade. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. Read in app. Send any friend a story.
From nytimes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »